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10 Οκτ 2022 · A systematic review of evidence from trials evaluating the effect of red meat on cardiovascular risk factors highlighted this replacement effect, showing that the harmful impact of red...
- Metrics
Metrics - Health effects associated with consumption of...
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Full Size Table - Health effects associated with consumption...
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Full Size Image - Health effects associated with consumption...
- Extended Data Fig. 3 Red Meat Consumption and Ischemic Stroke
Extended Data Fig. 3 Red Meat Consumption and Ischemic...
- Extended Data Fig. 1 Prisma Flow Diagram of Unprocessed Red Meat Data Seeking Approach
Extended Data Fig. 1 Prisma Flow Diagram of Unprocessed Red...
- Extended Data Fig. 2 Red Meat Consumption and Type 2 Diabetes
Extended Data Fig. 2 Red Meat Consumption and Type 2...
- Metrics
• Excess consumption of red meat and processed meat is associated with increased risk of noncommunicable diseases (NCDs). • Current health recommendations suggest that red meat consumption should be between 98 g and 500 g per week for adults. • A reduction of 14% in the consumption of red and processed meat in upper-middle income countries,
We found weak evidence of association between unprocessed red meat consumption and colorectal cancer, breast cancer, type 2 diabetes and ischemic heart disease. Moreover, we found no evidence of an association between unprocessed red meat and ischemic stroke or hemorrhagic stroke.
13 Ιουν 2017 · Our study suggests that beyond the risk of red meat intake, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, are independently associated with a higher risk of developing T2D among regular meat eaters.
was important for IARC to provide authoritative scientific evidence on the cancer risks associated with eating red meat and processed meat. Q. Do methods of cooking meat change the risk? A. High-temperature cooking methods generate compounds that may contribute to carcinogenic risk, but their role is not yet fully understood. Q.
6 Σεπ 2016 · Concerns regarding health hazards related to high red meat intake and especially processed red meat intake, both of which have been increasing during recent decades, have led to new nutrition recommendations and new dietary guidelines proposing decreased consumption of red and processed meat.
We aimed to update a previous meta-analysis of prospective cohorts of red and processed meats and prostate cancer with the inclusion of new and updated cohort studies, as well as evaluate meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data.
